Shelf-stable gnocchi gets tossed straight onto a screaming-hot sheet pan with cherry tomatoes, zucchini, red onion, and thinly sliced garlic, so every piece crisps up golden instead of turning mushy. A hit of Italian seasoning and red pepper flakes keeps things savory with just enough heat, and a drizzle of balsamic vinegar at the end adds a sweet-tangy finish that pulls the whole pan together. The tomatoes burst and caramelize alongside the zucchini, creating little pockets of sauce that cling to the crispy gnocchi edges. Torn fresh basil scattered on top brings a fragrant, herby lift right before serving. It's a one-pan dinner with minimal cleanup and maximum flavor, and it's a genuinely great option for a plant-based weeknight table.
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Preheat the oven to 425°F (220°C) with a rack in the center position. Place an 18x13-inch rimmed sheet pan in the oven while it preheats — this helps the gnocchi start crisping immediately on contact.
In a large mixing bowl, combine the gnocchi, cherry tomatoes, zucchini, red onion, and garlic. Drizzle with 2 1/2 tbsp of the olive oil, then add the Italian seasoning, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.
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